My first poke cake – BANANA!

I just made my first poke cake and I have to say I was pretty surprised with how good it actually was! I always thought this fad was overrated but based on my first experience, I will be trying more poke cakes. I made the Pampered Chef Banana Poke Cake. You should definitely give this one a try!

I was looking for some new recipes for dinner to mix into our menu this week in hopes of pulling me out of the cooking rut I’ve been in. Yes, even Pampered Chef’s get into cooking ruts. Luckily though, I have TONS of Pampered Chef cookbooks that have worked time and time again in these moments.

This time however, while I was supposed to be looking for entrées, I stumbled upon this poke cake recipe and decided to give it a shot. I had a couple of bananas that needed to get eaten so it kind of worked out.

I didn’t realize exactly how easy this dessert was going to be until I actually started cooking it and found out the baking method was to microwave it. Yay! Easy and weird! I love a quick AND delicious treat.

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There are a couple of Pampered Chef tools the recipe calls for because its their recipe but if you don’t have them you could just as easily prepare this using what you have in your kitchen. The RockCrok collection works in the microwave so I followed the recipe as written but it would have been just as delicious to cook this in a cake pan in the oven.

As I mentioned before, this poke cake is banana and I honestly didn’t know what to expect but I think I was expecting something similar to a banana bread. I was surprised when I tried it and found it really is a cake and a delectable one at that.

The other two tools that were handy but not required to make the recipe are the Manual Food Processor and the Whip Cream Maker. Both are extremely versatile and well used in my kitchen. They aren’t “unitaskers” as my husband likes to refer to some of my gadgets that really only do one thing and then just take up space. He even uses the Manual Food Processor almost weekly to make his pico or guacamole. And we never buy ready made whip cream anymore. We’ve seen how good we can make it on our own in under a minute so we skip the aerosol, preservative laden spray kind and make it fresh. Yum!

I was really unsure how this would taste because the recipe calls for cream cheese and that seemed like an odd combination with banana but it really complimented the overall taste of the cake. My recommendation is to make this cake and then chill it for a while before serving. I really enjoyed it cold.

Here is the recipe so please give it a try and let me know what you think! It was moist, slightly sweet, and so easy to put together!

Pampered Chef – BANANA POKE CAKE

INGREDIENTS

  • 24   vanilla wafers
  • 3   bananas, peeled
  • 1 pkg (16.25 oz. or 461 g) white cake mix
  • 1¼ cups (310 mL) milk
  • ⅓ cup (75 mL) vegetable oil
  • 3   eggs
  • 8 oz. (25 g) reduced-fat cream cheese (Neufchâtel), softened
  • ¾ cup (175 mL) caramel topping
  • 1 cup (250 mL) heavy whipping cream
  • 2 tbsp (30 mL) powdered sugar
  • 1 tsp (5 mL) vanilla extract

DIRECTIONS

  1. Add 16 of the wafers to the Manual Food Processor and process until finely chopped; remove and set aside. Process 2 of the bananas until they’re smooth. Combine the cake mix, milk, oil, eggs, and banana puree into the Rockcrok® Dutch Oven.
  2. Microwave, covered, on HIGH for 10–12 minutes, or until a Cake Tester & Releaser inserted in the center comes out clean. Remove the lid and cool for 10 minutes.
  3. Meanwhile, process half a banana until it’s pureed. Add the cream cheese and process until smooth. Add the caramel and continue to process until well combined.
  4. Poke about 20 holes into the cake with the handle of the Teak Wooden Spoon. Pour the mixture evenly over the top of the cake and spread into the holes.
  5. Add the cream, sugar, and vanilla to the Whipped Cream Maker. Pump the handle until the whipped cream reaches the desired consistency. Reserve ½ cup (125 mL) of the whipped cream and set aside. Add the remaining whipped cream to the top of the cake and spread it to the edges, then sprinkle with the crumbled wafers.
  6. Slice the remaining banana with the Quick Slice. Use the remaining whipped cream to make 8 dollops around the top of the cake. Top the dollops with the remaining banana slices and wafers, and drizzle with caramel.

Yield:

  • 16  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 240, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 22 g, Fiber 0 g, Sugars 17 g, Protein 4 g

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